This recipe is a super food flavour high five for your mouth. That doesn't make much sense but neither does doing something 8 days a week or letting rampant kale and confusing garlic scapes go to waste because of lack of inspiration. Don't let them fall victim to a wilty death in your fridge! Thanks goes to Murray Meadows Farm for the kale that they're now selling in bulk for a great deal and The Natural Gardener for the kind gift of scapes that they dropped off to us at the office.

This recipe is so good it makes me hum the Beatles' Eight Days a Week. "8 days a week I looooove you. 8 days a week is not enough to show I care!" Last night I had it for dinner on a sandwich with a fried egg, baby greens and avocado. Today I'm going to have it in falafel wraps. Later this week on garlic bread alongside lasagna and on moose burgers. Enjoy it however you like 8 days a week!

8 Days a Week Kale Garlic Scapes Pesto

Ingredients

1/4 cup hemp hearts (Or pine nuts or any other seed/nut that you have, they'll all taste yum. Chop up bigger nuts before putting them in the food processor. Smaller nuts and seeds can go in as they are. Toasting nuts lightly in a frying pan or oven will bring out their flavours more if you feel like doing that in advance.)

Combine the scapes, kale, hemp hearts, lemon juice, salt, and pepper in the bowl of a food processor and pulse about 20 times, until well combined. Pour in the olive oil slowly through the feed tube adding as much as you prefer to reach the consistency you like. When the oil is incorporated, stir in the cheese. If you plan to freeze the pesto, wait to add the cheese until after you've defrosted it. Keep refrigerated and try using it with just about everything savoury.